Co-op Blog

CB’s Nuts: Back in Stock!

cbsnutsAll peanuts are not created equal. Taste the difference with CB’s Nuts, the Northwest premier artisan roaster of whole, organic, non-GMO, (southwest) US-grown peanuts. These small-batch roasted peanuts have a delightful nutty and rich flavor and are loaded with nutrients. In addition to being a favorite of kids and adults alike, peanuts are high in heart-healthy monounsaturated fats (including oleic acid, the healthful fat found in olive oil) and also a good source of vitamin E, niacin, folate, protein, and manganese.

According to the peanut professionals at CB’s: peanuts have also been found to contain the phenolic antioxidant resveratrol, the beneficial compound found in red wine and grapes. Roasting can increase another of peanuts’ antioxidants, a compound called p-coumaric acid, by as much as 22 percent, making roasted peanuts richer in antioxidants than apples, carrots, or beets. Enjoy these peanuts by the handful, alongside a cold brew or use them in your favorite recipes.

CB’s Roasted Peanuts are now on sale for $4.99 per 12 oz. bag. Experience the nutty joy of CB’s peanuts as the base of other local favorite Theo Chocolate’s Peanut Butter cups.

CB’s Nuts Traditional Boiled Peanuts Recipe

Soaked and boiled peanuts have been a folk cultural practice in the Southern United States since at least the 19th century, where they were originally called goober peas. The peanuts take on a strong salty taste and a soft texture.

Directions: Soak raw in-shell peanuts overnight. In morning, rinse well and then place in pot with enough water to cover nuts with 1-2 inches of water. Add 1 cup salt and boil for 3-4 hours. Keep warm in crock pot for up to 3 days.

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.